104 mexican food recipes

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Popcakes are buttermilk quick breads baked in muffin tins that pop up tall and golden. Includes a Mexican masa harina variation and a stovetop pancake version from the same batter.

Cream cheese cookies with lemon zest, tender and buttery with a subtle tang from the cream cheese. A versatile roll-and-cut dough with just six ingredients. No eggs needed.

Mexican Yuletide cookies (polvorones) with butter, oatmeal, and pecans rolled in powdered sugar while warm. A crumbly, nutty holiday cookie that makes 6.5 dozen from one batch.

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

Had this cake in a recent pot-lock, and it was so good. The cake was so moist, and the chili powder worked like a charm with chocolate. I'm glad that I got the recipe, now I can make this delicious cake whenever I feel like to.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

This authentic Pastel de Tres Leches soaks a fluffy sponge cake in a rich trio of milks until every forkful melts on your tongue. Crowned with billowy meringue and fresh berries, it's the showstopper your next fiesta needs.

Two tender white cake layers filled with strawberry buttercream and brushed with melted strawberry jelly, then frosted in billowy whipped cream. A show-stopping spring celebration cake that serves 24.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Mexican wedding cookies, also known as polvorones, are tender pecan-shortbread balls rolled in cinnamon-powdered sugar. Buttery, crumbly, six-ingredient cookies that melt on contact.

Decadent chocolate cake spiked with jalapeños and Kahlua creates a molten-centered Mexican dessert with subtle heat and deep mocha flavor for adventurous bakers.

Vegetarian black bean burrito bake with smoky chipotle sour cream, sweet corn, salsa, and melted Monterey Jack. Rolled in whole wheat tortillas and baked until bubbly.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.